This is my nana’s shortcake recipe (originally measured in ounces of course) that has been passed down to my mother and now me. It really is the best shortcake and the combo of strawberry and rhubarb is startlingly good.

Makes 1 x Swiss roll tin

6-8 stalks rhubarb, washed & chopped into 4cm lengths

1 tbsps sugar

2 regular punnets of strawberries, hulled & chopped

225g butter

1 cup) sugar + 1 tbsp

2 large eggs

2 ½ cups flour

2 tsps baking powder

Whipped cream to serve

1. Set the oven at 180 C. Line a Swiss roll tin with baking paper.

2. Roast the rhubarb with the first measure of sugar in the oven until tender. Once cool add strawberries.

3. Cream the butter and sugar (reserve the 1 tbsp sugar measure) until light and creamy, then beat in eggs.

4. Stir in the sifted flour and baking powder, mix well and chill.

5. You won't be able to roll this mixture (it’s too buttery) so with floured hands gently flatten half of the mixture into tin.

6. Spread the strawberries and rhubarb over base then cover with the other half of the shortcake and cook for 40-45 minutes hour until lovely and golden.

7. Sprinkle with extra 1 tbps sugar .

8. Serve warm or cooled slices with whipped cream.